GLUTEN-FREE WHOLE-GRAIN BREAD
One 9 × 5-inch loaf
A slightly heartier loaf than Gluten-Free Sandwich Bread, but still light and moist. Brown rice and sorghum flours give the bread a more complex flavor.
Whisk to combine in a large bowl or a stand mixer fitted with the paddle attachment:
- 2 cups (285g) brown rice flour
- ½ cup (60g) sorghum flour
- ⅓ cup potato starch (55g) or tapioca starch (40g)
- ⅓ cup (45g) cornstarch
- 2 tablespoons (15g) ground flaxseeds
- 2 teaspoons xanthan gum
- 2 tablespoons sugar (25g) or brown sugar (30g)
- 1 ½ teaspoons salt
Whisk together in a medium bowl:
- 1 cup (235g) lukewarm (80° to 90°F) milk
- 3 large eggs, at room temperature
- ¼ cup (50g) vegetable oil, or 4 tablespoons (55g) unsalted butter, melted
- 1 envelope (2 ¼ teaspoons) active dry yeast
Add the milk mixture to the dry ingredients and mix well or beat on medium-low in the mixer for about 3 minutes. The dough will be very wet and sticky. If desired, mix in the following (choose one, a combination, or all):
- (¼ cup sunflower seeds, toasted)
- (¼ cup pumpkin seeds, toasted)
- (3 tablespoons toasted sesame seeds)
- (2 tablespoons poppy seeds)
Cover the bowl and let the dough rise for 1 hour.
Grease a 9 × 5-inch loaf pan. Scrape the dough into the pan and smooth the top. Cover the pan with oiled plastic wrap and let rise again until the dough rises just above the edge of the pan, about 1 hour.
While the dough rises, preheat the oven to 350°F.
Bake until golden brown and the internal temperature of the loaf reaches 210°F, about 45 minutes. If the bread browns too quickly, tent it with foil. Immediately turn the loaf out of the pan onto a wire rack to cool completely.